Public recipe with member extras
Soy Milk Miso Caramel Pudding
A baked custard pudding topped with a savory-sweet miso caramel, leaning fully into soy milk's affinity for miso.
Desserts & Confections · Elegant Dinner Party Desserts · Sweet-Savory Finishes
What you need
Ingredients
- 2 cups Unsweetened Soy Milk
- 1/2 cup Sugar, divided
- 3 tbsp Water
- 1 tbsp White Miso Paste
- 4 large Eggs
- 1 tsp Vanilla Extract
Method
Instructions
- Preheat oven to 325°F. Combine 1/3 cup sugar and water in a small saucepan and cook without stirring until amber, 6 to 8 minutes. Whisk in the miso paste off the heat, then divide among ramekins.
- Warm the soy milk until steaming, not boiling.
- Whisk the eggs, remaining sugar, and vanilla together, then slowly whisk in the warm soy milk to temper.
- Strain the custard over the miso caramel in each ramekin, then place in a baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes until just set. Chill at least 3 hours, then invert to serve.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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